Creamy Gochujang Udon with Breaded Chicken

Name: Creamy Gochujang Udon with Breaded Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 250 gram Chicken Breast; 30 gram Flour (Leveled); 1 Egg; 60 gram Breadcrumbs; 4 tablespoon Sunflower Oil; 2 pinch Salt; 1 pinch Black Pepper; 400 gram Udon noodles; 150 gram White Mushroom; 2 tablespoon Gochujang paste; 1.5 tablespoon Soy Sauce; 150 milliliter liquid cream; 80 gram Emmental Cheese; 1 teaspoon Sesame

30 min·2 ViewsTranslated

Creamy Gochujang Udon with Breaded Chicken Recipe Image

CedarFR

2 Recipes

Thick, chewy udon noodles coated in a smooth gochujang, cream, and melted Emmental sauce, served with sautéed mushrooms and strips of crispy breaded chicken. A comforting dish blending Korean flavors with cheesy richness.

Allergens

Halal

3,229kcal

2 Portions · 1,120 g

Protein

148 g

Carbohydrates

368 g

Fat

123 g

Fiber

21 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
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All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Sesame1 teaspoon

Breaded chicken

Chicken Breast250 grams
Flour (Leveled)30 grams
Egg1
Breadcrumbs60 grams
Sunflower Oil4 tablespoons
Salt2 pinches
Black Pepper1 pinch

Noodles and sauce

Udon noodles400 grams
White Mushroom150 grams
Gochujang paste2 tablespoons
Soy Sauce1½ tablespoons
liquid cream150 milliliters
Emmental Cheese80 grams

Heat the water and season the meat

1
Fill a pot with water and bring to a boil over high heat.
2
Slice the chicken breast horizontally into two even cutlets.
3
Season each side with 2 pinches of salt and 1 pinch of black pepper.

Bread and cook the chicken

4
Beat 1 egg in a shallow dish.
5
Pour 30 g of flour into a second dish and 60 g of breadcrumbs into a third dish.
6
Dredge the chicken cutlets in the flour, then dip them into the beaten egg, and finally coat in the breadcrumbs, pressing firmly so they stick.
7
Heat 4 tablespoons of sunflower oil in a skillet over medium-high heat.
8
Place the breaded cutlets into the hot oil and cook for 4 minutes on each side until nicely golden brown.
4 min
9
Transfer the cooked chicken onto paper towels, then slice it into even strips.

Prepare the vegetables and noodles

10
Clean and slice 150 g of button mushrooms into thin slices.
11
Drop 400 g of udon noodles into the boiling water and cook for 2 minutes, separating them gently.
2 min
12
Drain the udon noodles and set aside.

Cook the sauce and assemble

13
In a hot skillet over medium heat, sauté the sliced mushrooms for 3 minutes until browned.
3 min
14
Add 2 tablespoons of gochujang paste and 1.5 tablespoons of soy sauce, then mix well.
15
Pour in 150 ml of heavy cream and let simmer for 2 minutes to thicken the sauce.
2 min
16
Stir in 80 g of grated Emmental and stir until completely melted and stretchy.
17
Add the drained udon noodles to the sauce and toss thoroughly to coat them completely.

Plate

18
Divide the creamy udon noodles between two shallow bowls.
19
Arrange the slices of crispy breaded chicken on the side.
20
Sprinkle 1 teaspoon of sesame seeds over the top of the noodles.

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